Special equipment:

This recipe appears in:

Although this recipe calls for head-on shrimp, peeled and deveined shrimp will work just as well too.

About the author:Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.

Directions

1.

In a small bowl, whisk together the lime juice, Sriracha, and sugar and set aside.

2.

Heat the oil in a large wok over high heat until shimmering. Add the garlic and shallots and stir-fry until the garlic just begins to brown, 30 seconds to 1 minute. Add the shrimp to the wok and cook and toss just until the shrimp begins to turn pink on all sides, 1 to 2 minutes.

3.

Swirl the Sriracha mixture into the wok and toss to combine. Season with salt and black pepper. Continue cooking until the shrimp are coated in the sauce and cooked through, 2 to 3 minutes longer. Transfer the shrimp to a platter, garnish with cilantro, and serve immediately.

When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. As such, Marvin covers bars and breweries for Serious Eats, and he is also a Bar Bites recipe contributor to Serious Eats.

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.